Saturday, February 2, 2013

Spicy Cajun Carbonara with Andouille, Bacon, Slow-Roasted Tomatoes, Grilled Peppers and Onions, Crumbled Bleu Cheese, & Blackened Shrimp

Spicy Cajun Carbonara with Andouille, Bacon, Slow-Roasted Tomatoes, Grilled Peppers and Onions,
 Crumbled Bleu Cheese, & Blackened Shrimp
I've probably told y'all that I don't like pasta very much. I know that's considered a sin amongst some of y'all, but I just don't crave it. Though, every now and then, I definitely get that urge to cook up a hearty dish with pasta. Today was that kinda day... it's been cold and windy, and we just wanting something warming and filling. I loved my Breakfast Carbonara that I made a year ago, so I thought why not make it spicy with some Cajun flavors! It's loaded with grilled peppers and onions, Andouille, smoky bacon, creamy slow-roasted tomatoes, and extra-spicy blackened shrimp on top. We garnished our bowls with a bunch of fresh parsley and chives, along with some crumbled bleu cheese for some balance. This dish is wonderfully smoky and spicy, which is what we want and crave when we eat Cajun style food. But, it's also delightfully creamy. It starts off by surprising you with a kick from the blackened shrimp, but soothes your taste buds with the funky bleu cheese. I also loved that it was a play on a surf & turf... and good thing is, it has a lot of it. You literally can't get a bite without a piece of protein, and that's just how my Mountain Man likes it!! Enjoy :)

For the Blackened Shrimp:
1lb Wild Georgia Shrimp, Peeled & Deveined
2t Sriracha Powder Cajun Seasoning
1t Cajun Seasoning
1t Paprika & Chili Powder
½t Fresh Cracked Pepper & Sugar

For the Spicy Cajun Carbonara:
4T Unsalted Butter
1 Red Bell Pepper & Green Bell Pepper, Cut into Strips
1 Small Red Onion, Thinly Sliced
½C Ground Andouille Sausages, Crumbled & Cooked
½C Crispy Bacon, Roughly Chopped
½C Slow Roasted Tomato Paste (I slow roasted tomatoes, and then pureed them)
½C Dry White Wine
3 Large Eggs
1 ½C Fresh Parmesan Cheese, Freshly Grated
4 Cloves of Garlic, Minced to a Paste
2T Fresh Parsley, Minced (plus a little extra for garnishing)
2T Fresh Chives, Minced (plus a little extra for garnishing)
2oz Bleu Cheese, Crumbled
12oz Fresh Pasta, Cooked
Salt & Pepper, To Taste
Warm Blackened Shrimp, For Topping

1. For the Blackened Cajun Shrimp:In a small bowl, mix together all of the seasonings until combined. Toss the shrimp in spice mixture until coated. In a large sauté pan, melt the butter over medium-high heat. Add the seasoned shrimp and cook until just done and still tender (don’t overcook). Remove the shrimp from the sauté pan and set them aside on a plate until ready to serve.
2. For the Cajun Carbonara: Toss in the peppers and red onions into the same pan that you sautéed the shrimp in. Cook them over medium-high heat until they have softened and caramelized slightly (don’t cook them too much, you still want some bite). Once cooked, remove them to a bowl and set them aside. Add ground Andouille sausage and bacon, and cook, stirring occasionally, until lightly browned and crisp, about 8 to 10 minutes. Strain the bacon and sausage from their fat onto a separate plate. Add wine and simmer until alcohol aroma has cooked off and wine is slightly reduced, 6 to 8 minutes. Remove from heat and cover to keep warm. Beat together the eggs, Parmesan, slow roasted tomato puree, and garlic together with fork in small bowl; set aside. Transfer hot, cooked pasta to the pot (removed from heat); if pasta is dry, add some reserved cooking water and toss to moisten. Immediately pour tomato-egg mixture over hot pasta, toss well to combine. Toss the chives, parsley, and crumbled sausage and bacon into the egg-coated pasta. Season generously with black pepper, and toss well to combine. Lastly garnish with some more parsley, chives, and crumbled bleu cheese. Top the pasta with the blackened shrimp.
3. Enjoy immediately while it's still warm!


  1. G'day! Oh my goodness, this looks delish, true!
    GUESS what is now on my list to do!
    Cheers! Joanne

    1. Oh-my-goodness is right. Let me know how it turns out, gurl!